If you’re dreaming of a soft, moist cake with a melt-in-your-mouth texture and a sweet, creamy finish, this Buttermilk Cake with Buttercream Frosting is calling your name. The buttermilk gives it an incredible tang that balances perfectly with the rich, fluffy buttercream frosting. Trust me, this cake is a classic that’s just as perfect for celebrations as it is for a casual afternoon slice with a cup of coffee.

Why You’ll Love Buttermilk Cake with Buttercream Frosting

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a birthday, a dinner party, or simply because you’re in the mood for cake, this recipe is a surefire hit. Here’s why it’s a favorite:
Versatile: Works as a layer cake, sheet cake, or cupcakes.
Budget-Friendly: Made with simple, affordable ingredients.
Quick and Easy: Straightforward steps that anyone can master.
Customizable: Add citrus zest, almond extract, or a filling for a twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Buttermilk Cake with Buttercream Frosting

Here’s the magic of this cake—it’s tender, flavorful, and beautifully balanced. Let’s break it down:
All-Purpose Flour: Provides the structure for the cake.
Buttermilk: Adds moisture and a gentle tang that enhances flavor.
Butter: Rich, creamy, and essential for both cake and frosting.
Eggs: Create structure and give the cake its soft crumb.
Sugar: Sweetens and caramelizes for a delicate golden color.
Vanilla Extract: Adds warmth and a subtle aroma.
Buttercream Frosting: A luscious blend of butter, powdered sugar, and cream for the perfect finish.
Optional Extras: Food coloring, sprinkles, or a fruit filling for customization.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat the Oven: Heat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
Make the Batter: Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients.
Bake: Divide the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in cream and vanilla until fluffy and spreadable.
Assemble the Cake: Frost between the layers, then cover the top and sides with buttercream. Decorate as you like!

Nutrition Facts

Servings: 12
Calories per serving: 430 (approximate)

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

How to Serve Buttermilk Cake with Buttercream Frosting

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with fresh berries or a fruit compote for a refreshing balance.
Pair with tea, coffee, or a glass of milk for a cozy snack.
Add edible flowers or sprinkles for an extra festive touch.
Slice into smaller portions for parties—it’s rich and satisfying!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use room-temperature ingredients for a smooth, even batter.
Don’t overmix once the flour is added to avoid a dense texture.
Level your cake layers for a professional-looking finish.
Double the buttercream recipe if you love a thicker layer of frosting.
Store in an airtight container to keep the cake fresh and moist.

FAQ’s

1. Can I make this cake ahead of time?
Yes, bake the cake layers a day ahead and frost when ready to serve.
2. Can I turn this recipe into cupcakes?
Absolutely! Bake for 18–20 minutes instead of 30.
3. Can I freeze the cake?
Yes, freeze unfrosted layers for up to 2 months and frost after thawing.
4. Can I use store-bought frosting?
You can, but homemade buttercream elevates the flavor.
5. Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
6. Can I flavor the buttercream?
Definitely! Try chocolate, lemon, almond, or coffee variations.
7. What if I don’t have buttermilk?
Use 1 cup milk with 1 tablespoon vinegar or lemon juice as a substitute.
8. How long will it last?
The cake will keep for 3–4 days in the fridge, covered well.
9. Do I have to refrigerate it?
Yes, especially if your kitchen is warm, to keep the frosting fresh.
10. Can I use oil instead of butter in the cake?
Yes, though it will change the flavor and texture slightly.

Conclusion

This Buttermilk Cake with Buttercream Frosting is the perfect combination of light, fluffy cake and sweet, creamy frosting. It’s a timeless dessert that works for every occasion and is guaranteed to leave everyone asking for seconds. Once you try it, you’ll have a new go-to cake recipe in your collection!

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